How many inspections has Community Food in Delray Beach had?

Community Food Store #9 in Delray Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Community Food in Delray Beach find?

Community Food Store #9 in Delray Beach was most recently inspected by FDACS on September 9, 2026 (Re-Inspection Required).

Has Community Food in Delray Beach had any stop-sale or stop-use orders?

Yes, Community Food Store #9 in Delray Beach has 11 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

What are the most common violations at Community Food in Delray Beach?

The most frequently cited FDACS violations at Community Food Store #9 in Delray Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-103.11(P): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.

Community Food in Delray Beach

Name: Community Food Store #9 in Delray Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 9, 2026

1130 W Atlantic Ave, Delray Beach, FL 33444

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
Owner: Hammnad Enterprises INC
FDACS Estab #: 269141

Overview

Community Food Store #9 is a grocery store located in Delray Beach. The facility has undergone one focused inspection, which took place on April 14, 2026, and resulted in no violations.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

2FDACS Insp.

29Violations

11Stop-Sale Orders

Last inspected FDACS: September 9, 2026

Community Food in Delray Beach: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 2 inspections

Sep 9, 2026 — Re-Inspection Required· 29 violations· 11 stop-sale orders· Re-Inspection Required

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines, Reporting agreement and Guidance document for clean-up of vomit and/or Diarrheal event provided. Failure to provide hot water in 30 days may result in Administrative Action. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. A Risk Control Plan has been implemented and completed by the establishment's Person-In-Charge as agreed upon. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail: Multiple canned food items including Vienna sausages severely dented along seam. COS: Items were voluntarily discarded. Stop Sale Order and Release issued, see order.

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail - Bloated package of hot dog and mold-like particles on smoked meat pieces found inside the open-air walk cooler. COS, items were voluntarily discarded. Stop Sale Order and Release issued, see order. Retail - Grain insects found inside package of rice on retail. COS: Items were voluntarily discarded. Stop Sale Order and Release issued, see order. x

3-302.11(A)(1) Food is not protected from cross contamination by separating raw animal foods during storage, preparation, holding or display from: ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail - Raw salted cod stored over ready to eat beef smoked sausages inside the open-air wall cooler. COS: Cod moved to proper location. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Backroom - Heavy accumulation of black mold-like substance around ice chute and inside areas of ice machine. Stop Use Order issued, see order.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen - Old food residue encrusted on the deli-meat slicer blade, guard, and food holding attachment. COS: Slicer was wash and sanitized.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Kitchen - Bacon, sausage, grits, fish, eggs; scrambled and hard boiled, and pork chops inside hot case found with internal temperatures of 104-129 degree F when checked with an accurate probe thermometer. COS: Items were voluntarily discarded. Stop Sale Order and Release issued, see order. x Print Date: 9/9/2026 Page 2 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail - Milk, beef stew, rice, and raw eggs inside walk-in cooler found with internal temperatures of 47-49 degrees F. Retail - Hot dogs, eggs, lunch kits, sour cream, butter, smoked meats, cream cheese, sausages, pork crackling, salted pollock, smoked sausages inside open-air wall cooler found with internal temperatures of 47-51 degrees F. COS: items were voluntarily discarded and verified. Stop Sale Orders and Release issued, see orders. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was unable to correctly respond to questions related to food borne diseases and reporting responsibilities. Employee Health Guide provided. o

2-103.11(P) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) PfPf

Person in charge could not show a verifiable manner for which employees are informed of reporting responsibilities. Employee Reporting Agreement provided.

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen - Raw eggs placed on preparation table next to kitchen stove measured an internal temperature of 62 *F. COS, eggs were voluntarily discarded and verified. Stop Sale Order and Release issued, see order. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Kitchen - No date mark on the Souse deli meat stored in the reach-in deli cold unit and manager did not know when package was opened. COS: Item was voluntarily discarded. Stop Sale Order and Release was issued, see order. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPfRepeat

No written procedures available. Guidance document provided.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen - Employee water bottle stored on preparation table next stove.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Backroom - No hand drying device provided at hand sink next to three- compartment sink or at sink inside employee restroom. Kitchen - No hand drying device provided at hand sink next to kitchen stove. COS: Paper towels provided at each sink.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Backroom - Long handle metal spoon inside hand sink and basin. COS: Item moved to three-compartment sink.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Kitchen: No ambient thermometer inside hot hold unit and meat display case.

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Bags of store packaged ice in cooler next to walk-in entrance not labeled with source information. COS: Source information added. Y x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Retail: Condiment bottles on table by microwave not labeled with common name.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Utensils and knives stored inside dirty plastic container on preparation table. Person in charge moved to three-compartment sink.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Meat room area: White cutting board on preparation table found heavily scored with black mold-like substance. Person in charge moved the board to three-compartment sink.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Walk-in cooler found with ambient temperature of 48 degrees F and open air wall cooler found with ambient temperature of 49 degrees F and unable to maintain temperature controlled foods at 41 degrees F or less. Stop Orders issued, see orders. Kitchen - Deli meat cooler sliding door broken. Backroom - Ice machine door broken and held with duct tape.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Ware Washing area: Black mold-like substance on walls of compartments.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Retail: Accumulation of dust and dirt on metal retail shelves throughout store. Kitchen - Deli meat cooler with mold-like residue on sliding doors.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Ware wash area: Pipe from three-compartment sink leaking onto floor.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom: doors are not self-closing.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Dumpster lids left open.

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Outside: Dumpster placed on dirt.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Backroom: wet mop stored in mop bucket stored next to ice machine.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen: Broken and missing floor tiles in area in front of entrance to back room. Broken ceiling tile about grill.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Employee back pack stored with food items on prep table next to grill.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages: